November 16, 2014 — After nearly five decades of trial and error, Kinki University is getting close to commercial success in raising bluefin tuna in confinement–from hatching eggs to fattening adult fish for consumption.
But the Osaka-based school’s entrepreneurship doesn’t end there. It now runs two restaurants–in Osaka and in Tokyo–to serve the fish it raises directly to diners.
The meat is soft, fatty and sweet to the taste.
The restaurants are playfully named Kinki University Fishery Research Center and the fish is served to each customer with a small card that reads “University Diploma” to certify its academic origin. To differentiate its offerings from other farm-raised fish that are typically sold at a discount to their wild-caught counterparts, Kinki emphasizes safety and traceability.
The restaurants provide tablet computers on which customers can check information about the individual fish they are eating, including the date of birth and slaughter, types of food the fish were fed and chemicals they were given, if any.
Read the full story from The Wall Street Journal